Originally Posted by
1kBill
But honestly, kale in every entree?
I read an article somewhere where some chef asked if kale hired a PR agent. It's everywhere. Not a fan, I feel like I'm eating shreds of tree bark.
Well I'm only going to eat one of them.
In seriousness, though, I agree it's bad form to have such limited variety. I guess perhaps whatever soybean contract UA had has currently run out, but for a while it seemed soybeans were in everything. Perhaps they replaced that one with a kale supply contract.